Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast
Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast is something which I’ve loved my whole life. They’re fine and they look wonderful.

Cut the butternut squash into chunks, rub with a little olive oil and seasoning and roast Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted. For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and simmer until reduced by Serve the scallops on a warm plate over the parsnip puree.

To get started with this recipe, we have to first prepare a few components. You can have sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
  1. Take 1 large squash
  2. Get Large shallot chopped
  3. Get 3 garlic chopped
  4. Take Pack tarragon chopped(1/2 cup)
  5. Get 4-5 oz Heavy cream
  6. Make ready Salt and white pepper
  7. Take 1 tbsp brown sugar
  8. Prepare Cup dry white wine
  9. Get 2 cups Balsamic vin
  10. Get 2-3 tbsp Honey
  11. Prepare 16 scallops uniform size
  12. Prepare Crusty French Demi bread
  13. Make ready Truffle oil
  14. Take Parmesan cheese

Add the butternut squash to the water, reduce heat to a rapid. These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion. Sea scallops were on sale, so that's special enough for me! You can easily double this recipe.

Instructions to make Sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast:
  1. Add 2 cups balsamic and two good squeezes of honey and reduce by half and set aside. I cool mine and add to a squeeze bottle for drizzling
  2. Peel and dice squash and add to boiling water until tender
  3. Add evo to sauce pan followed by garlic and shallot for a couple and then add two tbsp tarragon for a couple and deglaze with white wine and simmer until wine is mostly reduced. I reserve the rest of the tarragon for processing and plating
  4. Drain squash and add to a food processor along with the garlic, onion tarragon mixture. Season with salt, pepper, 1 tbsp brown sugar, heavy whip and process until smooth, check for seasonings and add salt, pepper and tarragon to taste. Salt is your freind with squash but you can’t take it away so be careful.
  5. Once smooth and taste is where you want it set aside
  6. Slice bread and drizzle with truffle oil and top with shave Parmesan and for baking at 400 right before you sear scallops
  7. Heat pan with evo or butter. Salt and pepper scallops and sear quick until browned and then flip and repeat. You cook too long you will have rubber.
  8. Spread squash sauce on plate, drizzle reduction, top with scallops and reserved tarragon and finish with parmesan toast points.

To make the purée, heat the butter in a small saucepan and add the squash. With the salad and the purée still warm, you are now ready to plate up. You can use homemade butternut squash puree in all the same ways as you could pumpkin puree (or canned pumpkin). Making my own puree is just another reason why I am head over heals in love with my food processor. Using a slow cooker to cook butternut squash is the easiest way to make puree from the vegetable to use in a variety of comforting recipes.

So that’s going to wrap this up for this exceptional food sea scallops, tarragon butternut squash purée, honey balsamic reduction and truffled parmesan toast recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!